The delicate scallops are seared to perfection and then bathed in a rich, tangy sauce made with lemon, wine, and butter.

Bake in the very hot oven until the butter is sizzling and the scallops barely cooked, 4-5 minutes approx. Serve immediately with a squeeze of lemon juice. Feast on delicious recipes and eat your ...

Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter ... stir in the wine, cream and cheese and bring to ...

Assemble the sandwiches: Toast or warm the bread, if desired. Spread mayo or your preferred dip on the bread. Layer with ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

The original version of this creamy scallop chowder called for 6 cups of ... filling qualities.” This recipe calls for clam juice, though fat-free, low-sodium chicken broth can be substituted.

In a large-size sauté pan, bring the wine to ... Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter.

A scallops search on bite.co.nz produced this Listener recipe that is just the right amount of special for this time of year. It makes a great entree or lunch dish served with a crisp glass of ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.